This Saturday, Remington Park will become Remington Bark, a fun-filled event that combines Thoroughbred horse racing with a great cause – helping dog related charities and various dog rescue operations  in the central Oklahoma area.

It’s guaranteed there won’t be a shortage of fun, so you should head over there Saturday evening  (with your own special doggie (on a leash of course) at 6 P.M. to get involved. The first 100 folks with dogs get a special “Wag Bag” filled with special dog goodies inside.  At the Plaza, there are fun activities that involve things like a costume contest, exhibition dog races and more.

And speaking of goodies. YOU GUYS, yesterday I got to tour the Remington Park Kitchen and visit with Executive Chef Emily Foy, who not only creates some amazing people food for the fine dining eatery Silks at Remington, but for Remington Bark,and she  has created some healthy treats for the pups as well.

Look what I got to bring home for our Max and Bubba!

Chef Emily was kind enough as well, to supply me with recipe cards to take home for these adorable and delicious pup treats as well, so I’m going to share one at the end of the post for you as well! These treats will all be available at a booth in the Plaza on Saturday.

Just look!

Top – Cinnamon Roll Pup Pops. Bottom – Peanut Butter Dog Treats

Carrot and P3anut Butter Pupcakes

Blueberry, Apple and Pumpkin Bones

Max and Bubba each got a Pupcake last night and literally scarfed them down!

Carrot and Peanut Butter Pupcakes
Save RecipeSave Recipe

  • 2 1/2 c. whole wheat flour
  • 1 t. baking powder
  • 1/4 c. peanut butter
  • 1 egg
  • juice from half orange
  • 1/4 c. apple sauce, unsweetened
  • 1 c. carrot, grated
  • 1 c. pear, grated
  • 1/3 c. honey
  • 1/3 c. cream cheese
  • 1/2 c. peanut butter
  • 1 T milk
  • Prehat oven to 300
  • Line cupcake pan with cupcake liners
  • In a bowl, whisk together peanut butter, egg, orange juice, apple sauce, honey, carrot and pear until combined.
  • Add flour and baking soda to wet ingredients and mix until incorporated.
  • Fill cupcake tins half full.
  • Cook for about 15-20 minutes or until lightly browned
  • Let cool completely. Store pupcakes in a sealed container in the refrigerator and use within 3 days or freeze in zip lock bag for 1 month
  • Mix together until creamy and spread on cooled cupcakes. Refrigerate unused icing in covered container for 3 days.
  • Makes about 15 mini cupcakes -12 standard cupcakes


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